Rhubarb jam

1. Wash the rhubarb stalks after removing the leaves. Peel them and remove the fibrous threads, as for green beans.

2. Weigh 1.2 kg of rhubarb and cut it into small cubes.

3. Squeeze the lemon to extract the juice.

4. Pour the rhubarb, lemon juice and sugar into a jam basin. Mix carefully.

5. Bring to a boil. From this moment, count the cooking time: 7 minutes with gelling sugar, or 15 to 20 minutes with classic sugar.

6. Maintain cooking over high heat, stir frequently and skim if necessary.

7. Check the cooking by placing a few drops on a cold plate, then tilt the plate: the jam should flow slowly.

8. Place in pots immediately. Turn the jars of rhubarb jam upside down for 1 minute, then turn them right side up to cool.
   

For those with a sweet tooth: to vary the pleasures and discover an irresistible combination of flavors, don’t hesitate to try our homemade strawberry-rhubarb jam recipe !